This meal was loosely based on a delicious breakfast I had at Elk cafe at Broadbeach. I loved my meal so much that I endeavoured to remember the flavours and recreate this mashup of sorts in my own kitchen. This mixup of hearty winter vegetables is so tasty that the bacon or ham is completely optional and can easily be omitted without reducing the flavour. This is a true winter meal that can be served for breakfast, lunch or dinner!
- 1 large sweet potato (600g), peeled and roughly chopped
- 450g pumpkin, peeled & seeds removed, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1/2 a large leek, white part only, finely chopped
- Optional - 120g bacon or ham, roughly chopped
- 1/2 a bunch of silverbeet, shredded
- 2 tablespoons of fresh basil and / or fresh parsley, finely chopped
Cooking
1. Bring a medium saucepan of water to the boil over high heat. Add the sweet potato and cover with a lid. After 5 minutes add the pumpkin and cover. Remove from the heat after 5 more minutes and drain well.
2. Once the sweet potato has been added to the boiling water heat a large, deep fry pan over medium heat and add the oil, swirling to coat. Add the leek to the pan and cook, stirring, for 1-2 minutes or until the leek becomes brighter in colour. Next add the bacon to the pan and cook, stirring, for 2 minutes. Reduce the heat to medium-low, add the silverbeet and stir well to combine, then cover and leave for 2-3 minutes or until the silverbeet has completely wilted.
3. Remove from the heat and stir the cooked sweet potato and pumpkin, herbs and a pinch of sea salt & ground black pepper into the silverbeet mixture.
Serves / 4
Total Preparation time / 15-20 minutes
Total Cooking time / 15-20 minutes
x Emily
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